Functional Cornmeal Cake Recipe

A functional cake is a cake prepared with less processed ingredients, gluten and lactose free, and with benefits for the body. With that in mind, at Specialfood we have prepared this functional cornmeal cake, a healthier option than the traditional cornmeal cake due to the ingredients used. Check out how to prepare below, and compare!

Ingredients for making functional cornmeal cake:

 1 cup of cornmeal (120 grams)

 1 cup of rice flour

 1 cup demerara sugar

 1 box of soy cream

 1 bottle of coconut milk (200ml)

 3 egg units (preferably organic)

 3 tablespoons of vegetable oil (preferably coconut oil)

 1 tablespoon of baking powder

 1 teaspoon of vanilla essence (optional)

How to Make Functional Cornmeal Cake:

The first step of this functional recipe is to separate the whites from the yolks, and blend the yolks in a blender together with the sugar, coconut milk and soy cream.

Place the blender mixture in a bowl, add the flour and yeast and mix. Beat the egg whites to a snow point with the help of an electric mixer, add the vanilla essence and gently incorporate into the cake dough, so as not to lose air.

Grease a round pan with oil and rice flour, pour the dough and bake in a preheated oven at 180ºC for 20-30 minutes, or until it passes the toothpick test.

Tip: In this recipe we used an English cake tin, but you can use the one you prefer.

After the previous step, remove your functional cornmeal cake from the oven, and let it cool a little before unmolding and cutting. Serve with a functional cappuccino, and take care of your health. Enjoy your food!

If you liked the functional cornmeal cake recipe, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the ceviche recipe with tiger milk recipe/ lomo saltado recipe/ peruvian alfajores recipe/ peruvian ceviche recipe.

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